Method:
In a large bowl, tip in the gram flour with the salt, chilli, cumin and coriander seeds. Add approximately 4-5 tbsp of water and mix to make a thick clinging batter. Drop in the olives and coat them with the batter.
Place the batter coated olives in the oil and deep fry for 30 seconds to a minute until golden brown. Drain on kitchen paper and serve with tomato ketchup or a tomato chutney.